Pan‑fried Veal Liver with Oranges

Ingredients

• 500 g veal liver (slices)
• 3 tbsp butter
• Salt
• black pepper (from grinder)
• 8 sage leaves (cut into strips)
• 2 organic oranges (8 large slices)
• 150 ml poultry stock (from the jar)
• 0.5 tsp red peppercorns (crushed in mortar)
• 1 bunch spring onions (finely sliced)
• 2 tomatoes (deveined, seeded and finely diced)

Instructions

1. 1.

   Cut veal liver into bite‑size pieces and sear in 2 tbsp hot butter for a total of 4–5 minutes, adding sage at the end to brown briefly. Season with salt and both peppers; set aside warm.

2. 2.

   Add orange slices to the pan drippings and sauté each side for one minute. Remove and keep warm.

3. 3.

   Melt 1 tbsp butter in the pan, add spring onions and steam 2–3 minutes, then add tomatoes and steam another 2–3 minutes before deglazing with stock.

4. 4.

   Arrange orange slices on a plate, top with liver pieces, and drizzle with sauce to serve.